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Copycat Boxed Strawberry Cake Mix
Boxed Strawberry Cake Mix is a traditional American recipe for a classic copycat version of a boxed strawberry cake mix that can be made with shortening or can be made richer with butter. The full recipe is presented here and I hope you enjoy this classic American version of: Boxed Strawberry Cake Mix.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
12–16
Rating: 
Tags : Cake RecipesUSA Recipes
This is a long-lasting cake mix that can be stored in a jar in the cupboard for several months. For a richer mix (or, if the recipe calls for the butter version) then substitute butter for the shortening in the recipe. If using butter then store the mix in the refrigerator where it will keep for up to 6 weeks or it can be frozen for several months then thawed before use. The recipe makes 4 batches of cake mix.
Ingredients:
800g sugar
320g Crisco shortening (white only) [Trex in the UK, or substitute white butter]
890g plain flour
3 1/4 tsp baking soda
90g strawberry-flavoured instant gelatine powder
3/4 tsp salt
Method:
Sift together the flour, baking soda and salt into a bowl then stir in the instant gelatine. Dice the shortening (or butter) and add to the flour mix. Cut in with pastry knives until the mixture resembles fine breadcrumbs then stir-in the sugar. Divide the mixture into four equal portions then store in air-tight jars. The basic mix will keep for months in a cool cupboard if using shortening. If you are making a butter-based mix then store in air-tight jars in the refrigerator where it will store for up to 6 weeks. You can also freeze the mixture where it will keep for several months.
To prepare a rich strawberry cake using this mix, take 1 batch (500g) of the strawberry cake mix and blend to a batter with 150g frozen strawberries, thawed and puréed, 100ml buttermilk, a few drops of red food colouring. Beat thoroughly then add 3 egg whites and beat to combine.
Turn the batter into a greased baking pan (about 35 x 22cm) that's been lined with parchment paper then transfer to an oven pre-heated to 175°C and bake for about 30 minutes, or until the top is springy to the touch and a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the pan for about 10 minutes then turn out onto a wire rack to cool completely before decorating with strawberry buttercream icing (frosting).
